Rigatoni With Lamb Sauce

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 25mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Put the onions and garlic in a large heavy-bottomed saucepan with 1/4 cup olive oil.
  • Saute over low heat for 10 minutes.
  • Meanwhile, chop the hot pepper, carrots, celery, and ginger in a food processor until they are finely minced but not reduced to mush.
  • Transfer to the saucepan and stir into the onion and garlic.
  • Add 1/2 teaspoon salt.
  • Continue to saute, stirring often, until all the vegetables are soft and cooked through; 10-15 minutes more.
  • Add the lamb, increase the heat to med-high and stir until the meat is no longer pink.
  • Add the parsley, dried mint, and wine.
  • Bring to a boil.
  • Decrease heat and simmer vigorously until most of the wine has evaporated.
  • Taste and add more salt, if necessary.
  • Bring a large pot of water to a boil.
  • Toss the cherry tomatoes with the fresh mint and enough olive oil to coat them.
  • Add salt to taste and set aside.
  • Add a generous amount of salt to the boiling water; drop in the rigatoni and cook, stirring often, until al dente.
  • Drain and transfer the pasta to a large, heated serving bowl.
  • Toss with enough of the sauce to coat the pasta generously.
  • Top with the tomatoes and serve right away with extra sauce passed at the table with the Pecorino Romano.
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